Pan-Seared Firm Tofu Larb with Jasmine Rice
A pan-seared Thai-style firm tofu larb with bell pepper and bok choy, built on lemongrass and finished with fish sauce, served over jasmine rice.
Ingredients
Instructions
Press the tofu between paper towels to remove excess moisture, then cube it, season, and braise over medium-high heat until well browned, about 10 minutes.
Add the bell pepper and bok choy, cooking until softened, about 3 minutes.
Stir in the lemongrass and fish sauce for a final minute.
Cook the jasmine rice separately and fluff with a fork.
Let the tofu simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.